Antioxidant activitiy of Lactobacillus plantarum , Lactobacillus sake and Lactobacillus curvatus strains isolated from fermented Turkish Sucuk
Author:
Affiliation:
1. Afyon Kocatepe University, Turkey
2. Gaziantep University Islahiye Vocational School, Turkey
3. Gaziantep University, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Multidisciplinary
Link
http://www.scielo.br/pdf/aabc/v92n4/0001-3765-aabc-92-04-e20200105.pdf
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2. Isolation, identification, and potential probiotic characterization of isolated lactic acid bacteria and in vitro investigation of the cytotoxicity, antioxidant, and antidiabetic activities in fermented sausage;ALKALBANI NS;Microb Cell Fact,2019
3. Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains;ANTOGNONI F;Food Chem,2019
4. Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages;AYMERICH T;Appl Environ Microbiol,2003
5. Rapid species identification within two groups of closely related lactobacilli using PCR primers that target the 16S/23S rRNA spacer region;BERTHIER F;FEMS Microbiol Lett,1998
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